Thursday, February 28, 2008

citrus garlic ginger chicken

Due to popular request, I have decided to post my "citrus garlic ginger chicken" recipe- yep, it's a mouthful! This is one of those recipes where you just kind of have to figure out how much of everything suits you. I don't measure, so these are rough estimates. Feel free to change the amounts to taste.

What you will need:
2 Boneless skinless chicken breasts
2 Quart-size plastic storage/freezer bags
5 Cups Orange Juice (approximately)
3-4 Tbsp Garlic, finely chopped or minced
3-4 Tbsp Ginger, finely chopped or minced
Steamed Rice for plating

Put each chicken breast in it's own plastic bag (I use the quart size) and pour enough orange juice to cover the breast. Add 1 Tbsp Garlic and 1 Tbsp Ginger to each bag. Let marinate in the fridge for an hour or two (or overnight if you want). Heat a skillet on medium with a little vegetable or olive oil. Place marinated chicken breasts in skillet (don't pour any marinade in). Lightly salt and pepper each side of chicken. Cook chicken for 7-10 minutes, then turn over, add remaining Garlic and Ginger, and cook for additional 7-10 minutes. Towards the end of cooking, pour in 1/2-3/4 Cup Orange juice and let it reduce to a thick liquid. Remove chicken from pan and let rest on cutting board while you add a little more orange juice to the sauce. It will be thin. Slice chicken and serve over steamed rice. Drizzle sauce over top. Enjoy!

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